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Creamy Baked Cheddar Mac and Cheese Recipe with Crispy Topping

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This ultra-creamy baked cheddar mac and cheese features a silky cheese sauce, tender macaroni, and a buttery, crunchy panko topping. It’s the ultimate comfort food, perfect for family gatherings, potlucks, or cozy nights in.

Ingredients

Scale
  • 12 ounces elbow macaroni (about 3 cups dry)
  • Salt, for boiling water
  • 4 tablespoons unsalted butter, plus more for greasing dish
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 cups sharp cheddar cheese, freshly grated
  • 1 cup Gruyère or Monterey Jack cheese, freshly grated (or more cheddar)
  • 2 ounces cream cheese, softened
  • 1 teaspoon ground mustard
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste (start with 1/2 teaspoon salt, 1/4 teaspoon pepper)
  • 1 cup panko breadcrumbs
  • 1/3 cup Parmesan cheese, grated
  • 2 tablespoons unsalted butter, melted
  • Optional: Pinch of garlic powder or dried parsley for topping

Instructions

  1. Preheat oven to 375°F (190°C). Butter a 2.5 to 3-quart casserole dish (or 9×13-inch pan) and set aside.
  2. Bring a large pot of salted water to a boil. Add elbow macaroni and cook just until al dente, about 1 minute less than package directions (6–7 minutes). Drain and set aside.
  3. In a small bowl, combine panko breadcrumbs, grated Parmesan, melted butter, and a pinch of garlic powder or parsley if desired. Toss until evenly coated and set aside.
  4. In a medium saucepan or the wiped-out pasta pot, melt 4 tablespoons butter over medium heat. Whisk in flour and cook, stirring constantly, for 1–2 minutes until bubbling and just golden.
  5. Gradually whisk in whole milk and heavy cream. Keep whisking until smooth and starting to thicken, about 3–5 minutes.
  6. Reduce heat to low. Add sharp cheddar, Gruyère or Monterey Jack, and cream cheese. Stir until completely melted and silky.
  7. Whisk in ground mustard, smoked paprika, salt, and pepper. Taste and adjust seasoning as needed.
  8. Add drained pasta to the cheese sauce and stir gently to coat.
  9. Pour the cheesy pasta into the prepared baking dish. Sprinkle the buttery panko topping evenly over the surface and press down lightly.
  10. Bake, uncovered, for 25–30 minutes, until the topping is deeply golden and the edges are bubbling. If the top is browning too fast, tent loosely with foil. For extra color, broil for 1–2 minutes at the end, watching closely.
  11. Let the baked mac and cheese sit for 5–10 minutes before serving.

Notes

For best results, always grate your cheese fresh. Slightly undercook the pasta to avoid mushiness. The sauce should be a bit thinner than you think—it thickens as it bakes. You can assemble the dish ahead (without topping) and refrigerate, then bake with topping added. Gluten-free and dairy-free adaptations are possible. Leftovers reheat well and the topping stays crisp if reheated uncovered.

Nutrition

Keywords: mac and cheese, baked macaroni, cheddar, comfort food, casserole, family dinner, creamy, crunchy topping, easy, potluck

Find it online: https://bitematrix.com/creamy-baked-cheddar-mac-and-cheese-recipe-with-crispy-topping/